Youtor
Smoked Cheese How To Cold Smoke Cheese Malcom Reed HowToBBQRight
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=pdpBb78DvL0
For more barbecue and grilling recipes visit: http://howtobbqright.com/ • Smoked Cheese | How To Cold Smoke Cheese • There is something I look forward to every year when the temps start to drop... and that is cold smoking cheese. • Because we live in the south, we have limited times we can cold smoke cheese down here because if it's warm outside - your cheese can melt. • Cold smoking cheese is really, really easy. The only thing you've got to do is be able to produce a nice, light smoke without melting your cheese. • You can cold smoke cheese in pretty much any smoker or grill. And you can use a few coals or wood chips for your smoke... but with this cheese I used a new product called the A-Maze-N-Tube. It allows me to have a nice, slow smoke without generating much heat. • But a word to the wise... the smoke you are producing in your smoker for your cheese does still carry some heat - and it doesn't matter if you are using a smoke tube or charcoal... So you have to watch it closely. • It's always a good idea to divert that heat the smoke produces by using some type of shield. You can use a deflector plate, foil or you can get a metal pan and fill it with ice. • Once you get the smoke rolling, all you need to do is place your room-temp cheese on the smoker and let it hang out in the smokey environment for 3 - 4 hours. • Now comes the hard part... To get the most flavor from your smoked cheese, you need to wrap it in plastic wrap and place it in your fridge for 7 days. This will get you the most evenly distributed and most amazing smoke flavor in your cold smoked cheese. • But once the 7 days is up, it's on! And there is nothing like smoked cheese you've done yourself at home. • For more how-to recipes visit: http://howtobbqright.com/ • For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
#############################
